Coconut Curry Chicken with Spiced Potatoes & Roti
A complete Indian meal with a few shortcuts to make your life easier.
Ingredients
Chicken
- 4 chicken breasts cut into 1 inch cubes
- 24 oz coconut curry sauce (we used Maya Kaimal sauce)
Potatoes
- 3 medium potatoes cut into 1 inch cubes
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp garam masala
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp mustard seeds
- 1 bunch cilantro for garnish
Roti
- 1 cup wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 2 tbsp butter melted
- 2/3 cup water
Instructions
Chicken
- Marinate chicken in 1/3 of the sauce (~8oz) for 1 hour. Then, on a baking sheet, broil chicken for a few minutes (flipping once) until browned and center is no longer pink. In a large skillet, add remaining sauce, add cooked chicken, and simmer for 10 minutes.
Potatoes
- Preheat oven to 425 degrees. In a large pot, add potatoes and turmeric, and fill with water. Bring to a boil, turn down heat to a simmer, and cook for about 5 additional minutes. Drain and dry potatoes, and add curry powder, garam masala, salt, pepper, and mustard seeds. On a large foil-lined baking sheet, spread out potatoes. Cook for 20-30 minutes, flipping once.
Roti
- Combine flour, salt, and melted butter and knead for 5 minutes on a floured surface. Cover and let rest or 30 minutes. Separate dough into ~5-8 equal parts depending on how large you want them. Use a rolling pin to roll them as thinly as possible into circles, adding some extra flour so they don’t stick. Heat a 1:1 mixture of butter and oil in a pan on medium-high heat and ladle in the roti mixture. When one side is golden brown, flip to the other side and repeat.
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